准备

鸡鸡：

• 在一个大碗中，将2杯沸水与糖和盐混合在一起，然后搅拌溶解。让完全冷却。加入鸡胸肉，盖上盖子，冷藏2至3个小时。

Make the chile oil:

• In a medium skillet, lightly toast the cumin, coriander, and caraway seeds over medium heat, stirring often, until fragrant, about 2 minutes. Grind the seeds to a powder in an electric spice grinder and transfer to a medium bowl. In the same skillet, toast the chiles over medium heat, pressing on them with a spatula, until fragrant and darker in spots, about 1 minute per side. Remove the stems and seeds and grind in the spice grinder—you’ll need 3 Tbs. ground chile. Add the ground chile, cayenne, garlic, and 1 tsp. salt to the ground spices, and then stir in the oil and vinegar. Taste and adjust the seasoning with more salt or vinegar if necessary. Stir before using.

烤鸡肉：

• 准备中型气体或木炭烧烤火。烤架加热时，将鸡肉从盐水中取出，用纸巾将鸡肉擦干，然后坐在室温下。
• 用2汤匙扔鸡肉。智利油。烤鸡肉而不会移动，直到形成了4至6分钟的金色棕色烤架。翻转鸡肉和烤架，直到煮4至5分钟。转移到切菜板上，静置几分钟。握住刀的角度，将乳房横向切成1/2 -inch -thick片，然后冷却至室温。侧面与剩余的智利油一起食用。

提前提示

智利油可以提前几个小时，也可以提前一天，并存放在冰箱中。

鸡肉最多可以提前6小时烤。冷藏并返回室温供应。